Vegan Banana Nut Pancakes- Recipe [gluten free, dairy free, soy free]

This morning I decided to give it a go with some new recipes so I got something in mind I figured I would try. Let’s just say it tastes so good that it is going in my next upcoming cookbook. 🙂

The pancake mix I use is “Hodgson Mill Gluten Free Pancake and Waffle Mix” It calls for 1 cup mix, 3/4 cup milk, 1 egg, 1 tbsp oil and sugar to taste.

Vegan Banana Nut Pancakes- Recipe [gluten free, dairy free, soy free, egg free] Ingredients:

  • 1 1/4 cup Hodgson Mill Gluten Free Pancake and Waffle Mix (or your favorite gf

pancake mix)

  • 1 small organic banana (mashed)
  • 1 tsp ground cinnamon
  • 1 tbsp Earth Balance Soy Free Butter melted (or 1tbsp oil)
  • 1/2 tsp vanilla extract
  • 1/4 cup almonds finely chopped [topping- optional]
  • 1 1/4 cup vanilla rice milk
  • 2 tbsp 100% pure organic maple syrup [topping- optional]
  • 3 tbsp ground flaxseeds
  • 1/4 tsp baking soda

 

Preparation:

  • In a small bowl combine all wet ingredients, not including the toppings: rice milk, mashed banana, soy free butter melted, and vanilla
  • In a separate medium size bowl- combine all dry ingredient above, not including the toppings: baking soda, flaxseeds, pancake mix and
  • Combine the wet ingredients into the dry ingredients bowl. Stir until just completely combined- do NOT over
  • Make your pancakes
  • After pancakes are done and ready to serve- drizzle maple syrup over them and sprinkle finely chopped almonds on the
  • Serve immediately.
  • They can also be stored and frozen for weeks if stored properly and right after they cool.